I have made many batches of jams- blueberry and strawberry among my favorites. There’s nothing quite like picking the fruit at a local farm and coming home for a day of cooking and canning. My husband and I have spent several summer afternoons partaking in this culinary fun. Of course, as anyone who’s done it knows, it also can be a long day with prepping the jars and cleaning the mess.

Over the past couple summers my husband and I haven’t been canning. Our weekends have been filled with different activities, and with only one little chick in the nest, there wasn’t as big of a need for a store of canned goods in our basement. However, I do miss the product of our work fairly often.

I wondered recently if it would be possible to make a small batch of jam that wouldn’t require the canning process. Since it would be a smaller batch, could I make it without needing to use pectin? With a little help from an internet search, I discovered some tips and tricks that helped create today’s recipe.

This jam was so simple to make and was utterly delicious. I personally am a huge fan of apricot jam and found it to be irresistible on a piece of toast. I was able to make a batch in less than 30 minutes, if you don’t count waiting and cooling times. To me that’s a no-brainer. For jam this delicious it’s worth the effort.

Easy Apricot Jam

2016-08-05 21:50:16

Yields 3

A simple recipe for jam that needs no canning

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Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 25 min

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 25 min

Ingredients

1 1b. apricots, diced

1/2 cup sugar

1/4 green apple

1/2 Tb. lemon juice

Instructions

Combine apricots and sugar in a medium saucepot; let stand for 1 hour.